I love to make these cupcakes from the late spring until December when my roses finally give up
their heavenly blooms and retire for the winter. If you dip some rose petals in beaten egg white
and sugar and dry them you can sprinkle them over the cupcakes for a lovely Mother’s Day
gift or afternoon tea. The strength of the rosewater varies so much so if you have an authentic
Turkish or Middle Eastern brand then you might only need a teaspoonful.
115g/4oz lactose-free/goat’s butter or dairy-free sunflower spread
115g/2/3 cup caster/superfine sugar
2 large free-range eggs, lightly beaten
115g/3/4 cup gluten-free selfraising white flour blend, sifted
1 tablespoon rose water Icing
300g/10oz lactose-free/goat’s cream cheese or Ricotta Cheese , at room temperature or soya cream cheese-style spread or dip
85g/3oz lactose-free/goat’s butter or dairy-free sunflower spread at room temperature
100g/scant 1 cup icing/ confectioner’s sugar, sifted
You will need a 12-hole non-stick muffin tray lined with 12 paper cases.
Preheat the oven at 180ºC/160ºC fan/350ºF/Gas Mark 4.
Cream together the butter or spread and sugar until pale
and fluffy. Mix in the beaten eggs a little at a time. Use a
large metal spoon to fold in half the flour and then the
rose water and finally the remaining flour. Spoon the
mixture into the cupcake cases. Bake for 16 minutes, or
until a skewer inserted in the centre comes out clean.
Remove from the oven and leave to cool.
Make the icing only once the cupcakes are cold.
In a bowl, beat the cream cheese until smooth and light
using the lowest speed of an electric hand whisk or
wooden spoon. In a separate bowl, beat the butter or
spread and icing sugar together; start with a wooden
spoon and once the icing sugar has blended in with
the butter or spread use an electric mixer on the lowest
setting. Alternatively, continue by hand, for at least 5
minutes. The mixture should turn almost white and
become fluffy and light. Fold the cream cheese mixture
into the butter or spread mixture and then use a spatula
to sculpt a wavy topping on each cupcake. Decorate with
edible purple or pink tones of glitter or with crystallized